| SHRIMP JAMBALAYA |
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6 to 8 servings3 tablespoons CRISCO all-vegetable shortening or 3 tablespoons CRISCO Stick 1/2 cup chopped onion 1/3 cup chopped green onion 3/4 cup chopped green pepper, divided 1/2 cup chopped celery 1 garlic clove, minced 1/4 pound diced cooked ham 2 cups chicken broth 1 can (14 -1/2 ounce) tomatoes, diced 1/4 cup minced parsley 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon dried leaf thyme 1/8 teaspoon chili powder or ground red pepper 1 bay leaf 1 cup uncooked rice 3/4 pound medium cooked shrimp, peeled and de-veined Melt Crisco in a large heavy skillet over medium heat. Stir in onion, green onion, 1/2 cup chopped green pepper, celery, ham, and garlic. Cook for 5 minutes or until onion is tender, stirring occasionally. Stir in chicken broth, tomatoes, parsley, salt, pepper, thyme, chili powder, and bay leaf; cover and bring to boiling. Add rice gradually, stirring with a fork. Cover and simmer for 20 minutes or until rice is tender. Mix in shrimp and remaining 1/4 cup green pepper. Simmer uncovered for 5 minutes longer. Remove bay leaf before serving. |
